Southern Fried Green Tomatoes


For the remoulade sauce:

1/2 cup mayonnaise, such as Duke’s

2 tablespoons freshly squeezed lemon juice

1 medium scallion, finely chopped (optional)

1 tablespoon finely chopped fresh parsley leaves

1 tablespoon whole-grain or Creole mustard

1/2 teaspoon paprika

1/2 teaspoon hot sauce, such as Louisiana or Tabasco

1/4 teaspoon garlic powder

1/4 teaspoon kosher salt

Pinch cayenne pepper

For the tomatoes:

2/3 cup instant flour, such as Wondra, divided

1 1/2 teaspoons kosher salt

3/4 teaspoon paprika

3/4 cup buttermilk

1 large egg white

1 1/2 teaspoons hot sauce, such as Louisiana or Tabasco

3/4 cup finely ground cornmeal

3 unripe green tomatoes (about 1 1/2 pounds total), cut into 1/4-inch thick slices

1/2 cup canola oil

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